Chewy Butterscotch Brownies

adapted from: BHG 2010 Holiday Baking Magazine

1/3 c. butter

1 1/3 c. shredded coconut

3/4 c. chopped pecans

2/3 c. packed brown sugar

1/2 c. butter, softened

1 c. packed brown sugar

1/2 tsp. baking soda

1/4 tsp. salt

3 eggs

1/2 tsp. vanilla

1 1/2 c. all-purpose flour

1 1/2 c. small marshmallows

1/2 c. chopped pecans, opt.

caramel-flavored ice cream topping, opt.

Preheat oven to 350 degrees.  Grease a 9x13-inch baking pan; set aside.  In a small saucepan, heat 1/3 cup butter over medium heat until melted.  Stir in coconut, 3/4 cup pecans and 2/3 cup brown sugar.  Press mixture evenly onto bottom of the prepared pan; set aside.  In a large bowl, beat 1/2 cup butter with and electric mixer on medium speed for 30 seconds.  Add 1 cup brown sugar, baking soda and salt.  Beat until combined.  Beat in eggs and vanilla until combined.  Beat in flour until combined.  Stir in 1/2 cup of the marshmallows and the 1/2 cup pecans (optional).  Carefully spread mixture over coconut layer.  Bake for about 25 minutes or until top is evenly browned (center may jiggle slightly when gently shaken).  Increase oven temperature to 450 degrees.  Sprinkle with the remaining 1 cup marshmallows.  Bake about 3 minutes or until marshmallows are lightly browned.  Cool in pan on wire rack.  Cut into bars.  If desired, drizzle with caramel topping.  Makes 24 brownies.  

Jenn's Notes: My only changes are that I did not add pecans to the brownie batter and I added more marshmallows to the top than it called for.  I completely covered the top of the brownies with marshmallows!  The bottom layer was my favorite part!